Grilled Baby Peppers with Oregano Vinaigrette
Sweet baby bell peppers grill up beautifully when skewered and tossed in a flavorful vinaigrette. There's no need to remove the stems or seeds first. Just grill them whole and simply cut off the stems as you eat the peppers (or hold the stems in your hand and bite off the peppers). If you don't have skewers, cook them in a grill pan.
1 tsp, finely chopped, plus more for garnish
White wine vinegar
Sweet mini baby bell pepper(s)
- Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to high, or prepare high fire in charcoal grill.
- In large bowl, whisk 1 tsp oregano, oil, vinegar, garlic salt, and cumin. Add bell peppers and toss to coat. Divide bell peppers among 6 long metal or wooden skewers, threading each pepper crosswise.
- Grill bell peppers, turning once, until evenly charred, 4 to 5 minutes per side. Garnish with more oregano. Serve warm or at room temperature.
- Serving size: 1 skewer